I was given some mushrooms that we’re about to go ‘off’ so I decided to sauté them.
Normally I would use white onion, but happened to have a bunch of diced red onion (from vegetarian pozole two nights ago – recipe soon) so decoded to try that. Also normally would use beer, but had an (old) open bottle of white wine. Finally, I decided to try adding turmeric and cumin instead of my customary garlic. So, here you go:
Sliced white mushrooms
White wine (I used Sauvignon blanc)
Red onion, diced
Melt butter (to taste – I used about 1T for an almost full small tub of mushrooms.
Add sliced mushrooms.
Add diced red onion – about 1-2T
Once the butter begins to cook down, add a glug or two of wine.
Add spices – about two shakes of each, and a bit of salt.
Continue to sauté until the mushrooms soften.